Yield: 6-8 servings.
4 cups butternut squash, cut into 1-inch cubes
2 cups beets, cut into 1-inch pieces
2 cups carrots, cut into 1-inch pieces
1 large red onion, sliced
3 tablespoons olive oil
Coarse sea salt and freshly ground black pepper
1 cup crumbled goat cheese
Toasted pumpkin seeds (optional)
Oil-and-vinegar dressing
1. Preheat oven to 450º. Line a large baking pan with foil.
2. As oven heats, drizzle oil on lined baking pan. Toss squash, beets, and carrots in the oil. Sprinkle with salt and pepper. Place into hot oven.
3. Roast the vegetables about 20-30 minutes, flipping with a spatula halfway through cooking time. Add onions during the last 10 minutes, and toss to coat with oil. Remove when the vegetables are soft, with browned edges. Let cool.
4. To assemble salad, mix roasted vegetables in a serving bowl, and drizzle with your favorite oil-and-vinegar dressing. Scatter with crumbled cheese and pumpkin seeds.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
